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Honey Butter Sweet Potato Cornbread

Honey Butter Sweet Potato Cornbread

This sweet potato cornbread combines the earthy comfort of cornmeal with the natural sweetness of roasted sweet potatoes, creating a moist and tender bread. The honey butter glaze adds a sweet, crackly crust that contrasts beautifully with the soft interior. Perfect for autumn gatherings or as a comfort food alongside soups and stews.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 180 grams fine cornmeal (1 1/2 cups)
  • 190 grams all-purpose flour (1 1/2 cups)
  • 1/2 tsp baking soda
  • 1 tbsp baking powder
  • 1 tsp fine kosher salt
  • 100 grams granulated sugar (1/2 cup)
  • 75 grams dark brown sugar (1/3 cup, packed)
  • 75 grams vegetable oil (1/3 cup)
  • 55 grams unsalted butter, melted (1/4 cup)
  • 2 large eggs
  • 470 grams sweet potato
  • 60 grams sour cream
  • 4 oz buttermilk
  • 110 grams brown sugar (1/2 cup)
  • 170 grams butter (3/4 cup)
  • 85 grams honey (1/4 cup)
  • 1/8 tsp fine kosher salt

Equipment

  • Baking dish
  • mixing bowls
  • whisk
  • saucepan

Method
 

Instructions
  1. Preheat oven to 400°F and roast sweet potatoes for 45-60 minutes until tender, then mash until smooth
  2. Whisk dry ingredients (cornmeal, flour, baking soda, baking powder, salt, and sugars) together in a large bowl
  3. In separate bowl, whisk wet ingredients (oil, melted butter, eggs, sour cream, buttermilk) and fold in mashed sweet potatoes
  4. Gently combine wet and dry ingredients until just mixed, then transfer to prepared baking dish
  5. Bake cornbread for about 30-35 minutes, then prepare glaze by melting butter and whisking with brown sugar, honey, and salt
  6. Pour glaze over cornbread 10 minutes before baking is complete, then return to oven to finish baking
  7. Bake until golden brown and toothpick comes out clean, then cool for 15-20 minutes before slicing

Notes

Don't overmix the batter - a few lumps are fine. Use dark brown sugar for deeper flavor. Let cornbread cool before slicing for cleaner cuts. Can be frozen for up to 3 months.